Seared Shrimp with Thai Cocktail Sauce

Mint and sambal oelek brighten traditional cocktail sauce. Chili sauce, found near ketchup in the supermarket, is a blend of tomatoes, chili powder, onions, and spices.

Yield: 3 servings (serving size: 7 shrimp and 2 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 27%
  • Fat: 5.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.9g
  • Protein: 30.8g
  • Carbohydrate: 2.3g
  • Fiber: 0.1g
  • Cholesterol: 230mg
  • Iron: 3.7mg
  • Sodium: 283mg
  • Calcium: 81mg


  • 1/2 cup bottled chili sauce (such as Heinz)
  • 4 teaspoons chopped fresh mint
  • 1/2 teaspoon grated lemon rind
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/4 teaspoons sambal oelek (ground fresh chile paste), divided
  • 1/8 teaspoon freshly ground black pepper
  • 21 jumbo shrimp, peeled and deveined (about 1 pound)
  • 2 teaspoons vegetable oil


  1. Combine first 4 ingredients; stir in 1 teaspoon sambal oelek.
  2. Combine remaining 1/4 teaspoon sambal oelek, black pepper, and shrimp, tossing gently to coat.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 2 1/2 minutes on each side or until done. Serve with sauce.
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